International
Vegetarian Union
Vegan Pasta RecipesContributed by Vegetarians and Vegans from around the world

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Easy Spinach
LasagneFrom: Susan
Voisin

Do you like lasagne?
Here's an easy recipe, one that I love serving to die-hard carnivores
(they can't believe it's so good).
The great thing is that you don't even have to cook the lasagne
noodles.
The secret ingredient is the nutritional yeast, but you can leave
it out if you don't have any.

If you like this recipe and want to check out more of my favorites,
I have a recipe page located at
http://members.xoom.com/veg/recipes/recipes.html

1/2 lb Fresh mushrooms, sliced

2 ts Olive oil

2 28-oz jars of spaghetti sauce (or your favorite homemade
sauce)

9 Lasagne noodles

10 oz Frozen chopped spinach, thawed

1 lb Tofu

1 ts Salt

1-2 tb Nutritional yeast

1 ts Oregano

1/4 ts Garlic powder

1/2 ts Basil

1/8 ts Cayenne pepper

Soy Parmesan (optional)

Saute the mushrooms in the olive oil until tender; remove from heat
and add the spaghetti sauce.

Place the tofu and thawed spinach in the food processor and
process briefly.
Add the remaining ingredients--except the noodles--to the processor
and blend until smooth.

Preheat the oven to 375 degrees.

Spread half of the sauce in the bottom of a 9x12-inch pan.
Place a layer of noodles over the sauce, using three dry noodles
and leaving a little space in between them.
Spead half of the tofu mixture on the noodles.
Cover with another layer of 3 noodles and then spread the remaining
tofu mixture over them.
Top with a final layer of noodles, and pour the remaining sauce
over this.
Cover the dish tightly with foil, and bake for 30 minutes.
Then, remove the foil and bake for another 15 minutes.
Remove from the oven and sprinkle with soy parmesan if you want.
The lasagne will cut better if you allow it to cool for 15 minutes
before serving.